Chicken of the Woods - TUES
Chicken of the Woods - TUES
Chicken of the Woods - TUES
Chicken of the Woods - TUES

Chicken of the Woods - TUES

Villa Fungi

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Tom is foraging laetiporus cincinnatus or white-pored chicken of the woods! Your 1/2 pound of chicken of the woods will come in a paper container in a brown paper bag.

Tom is mindful to forage younger chicken of the woods so that they're more tender! Braising is a great way to prepare these wild mushrooms, but doesn't need to be the only way! 

How to use by our very own Henry Rudisill:

  1. Thinly chop an onion and garlic. 
  2. Sweat the onions and garlic in 1tbsp butter and tsp of neutral oil, so the butter wont burn(or just use ghee) Once sweat remove and reserve for later
  3. Don't clean the pan!
  4. Slice or chop the chicken of woods and add to same pan and turn heat to high-med and add a 1/4 cup of water to the pan(or use chicken/beef/veg stock) cook down until the liquid has absorbed fully into the mushrooms, you want a dry pan. Use less liquid if not cooking a lot of shrooms, bout a 1.5-2 cups shrooms to 1/4 cup o water
  5. Once liquid is gone (ab 5 min) add back the onion and garlic and toss mixture until mushrooms have browned.
  6. Once browned add another tbsp of butter to melt in
  7. Now make it your own! Add salt/pepper, thyme, parsley, deglaze w wine, soy sauce, add scallions, or  add a shallot and ginger to 1st sweat for more flavor blocks, the worlds ur oyster, just cook w love.
  8. I always add another tbsp of butter at the end with fresh black pepper, thats my preferred way.

Store: store in the fridge in the brown paper bag!

Tom of Fungi Villa has been foraging for decades in the Washington DC area! He has many sites in Virginia, Maryland, West Virginia and in states up + down the East Coast! He sustainably forages to ensure that a patch can keep producing for many many years.